A novel one-step extraction method for simultaneously determining eleven polar heterocyclic aromatic amines in meat products by UHPLC-MS/MS

Author:

Yan Yan123,Zeng Mao-Mao123,Zheng Zong-Ping123,He Zhi-Yong123,Tao Guan-Jun123,Zhang Shuang123,Gao Ya-Hui423,Chen Jie12352

Affiliation:

1. Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi 214122, China

4. School of Food Science and Technology

5. Synergetic Innovation Center of Food Safety and Nutrition

Abstract

A one-step extraction method for analyzing 11 polar heterocyclic aromatic amines using UHPLC-MS/MS was proposed and applied to meat commodities.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Reference36 articles.

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2. Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region

3. Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

4. T. Sugimura , M.Nagao , T.kawachi , M.Honda , T.Yahagi , Y.Seino , S.Sato , N.Matsukura , T.Matsushima , A.Shirai , M.Sawamura and H.Matsumoto , in Origin of Human Cancer, Book C , ed. H. H. Hiatt , J. D. Watson and J. A. Winstein , Cold Spring Harbor Laboratory , Cold Spring Harbor, NY , 1977 , pp. 1678–1684

5. Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels

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